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Directions

1. Preheat oven to 350˚ F. Grate the apple, using the smaller, rectangular holes on a box grater.
2. In a large mixing bowl, sift together flour, cocoa powder, and baking soda.
   
3. Add almond flour, flaxseed meal, salt, and sugar. Mix.
4. Make three indentations in the dry ingredients. Pour the vanilla into one, the oil into another, and the vinegar into the third. Mix.
5. Pour the fig juice over the top and mix again.
6. Fold in the grated apple.
7. Fill medium sized baking cups with 70 g batter each, leaving 1/4 inch space at the top. Do not overfill. Bake for 22 minutes.

Directions

1. preheat oven to 180 degrees celsius.
   
2. combine sugar, coconut, plain flour, baking powder, vanilla, butter and egg in a mixing bowl using an electric mixer.
   
3. on two lined baking trays, roll dough into small balls. using the back of a teaspoon, make an indent in the centre of the cookies. fill with about 1/4 teaspoon on jam.
4. bake for 15-20 minutes or until golden brown.
   
5. 
   cool completely (hot jam burns!!) and serve. will keep in an airtight jar in the pantry for about 5 days.

People are often surprised to hear me say that risotto is one of my favorite recipes to make. They assume that the dish’s richness must come from dairy, but the beauty of risotto is that arborio rice becomes creamy on its own, leaving little need for butter, cream, or even cheese. With flavorful vegetable stock (homemade or not) and some nutritional yeast–every vegan’s secret to cheesy-tasting recipes–you’ll find that homemade vegan risotto is reliable, forgiving, and delicious.

The following dish celebrates the advent of spring with fresh asparagus. It’s lemony, bright, and simple. It’s elegant, but it has all of the creamy comfort and heft you expect from a traditional risotto. If it’s your first vegan risotto, you’ll be amazed at how authentic it is–and how little you miss the dairy. If you don’t care for the taste of nutritional yeast, that’s okay–the recipe will turn out nicely without it. If you’re craving something a little more authentic-tasting, I recommend leaving it in. —Gena Hamshaw

Directions

1. Bring a medium saucepan of water to boil. Add the asparagus spears and blanch for about two minutes, or until they’re tender but still have some crunch. Remove them from the pan and run under cold water to stop them from cooking further. Set aside.
2. Heat olive oil in a large saucepan. Add the shallots and onions and cook for four minutes, or until the onions are getting soft. Add the garlic and cook for another three minutes.
3. Add the rice and heat it in the saucepan, stirring constantly, for about two minutes. Lower the heat to medium-low. Add the white wine, lemon juice, and lemon zest, and cook, stirring gently and vigilantly, till the white wine has been absorbed.
4. Add a cup of stock to the pan and cook, stirring as needed, till the stock has been absorbed. Continue adding stock in 1/2- to 3/4-cup amounts, stirring each time until the stock is absorbed. You may not need all five cups of broth to make the rice creamy and soft, but you can expect to use most of it. When the rice is tender but still has some chew, stir in the nutritional yeast and thyme, along with salt and pepper to taste.
5. Stir the blanched asparagus into the rice and heat through. Serve.

Directions

1. Heat coconut oil in a saucepan then cook mustard and cumin seeds until fragrant. Add onions to the pan and let caramelise.
2. Add garlic, ginger and curry leaves to the pan, and cook for 3-4 minutes. Mix in tomatoes, cashews, turmeric and chilli powder, then add lentils, split peas, water and salt. Stir until combined.
3. Bring to the boil and reduce to simmer for approx. 30 minutes or until lentils and split peas have softened. Stir occasionally to avoid it catching on the bottom of the saucepan. Mix through garam masala and cook a further 5-10 minutes.
4. Remove from heat and use a hand blender to blitz the tomatoes and cashews.
5. Serve with fresh coriander and basmati rice.

Directions

1. Melt red palm oil in heavy bottomed pot.
2. Throw the rest of the ingredients, except for buns, in the pot for a quick boil.
3. Simmer for 20-30 minutes for sauce to thicken. Serve over warm buns!

Directions

1. In a Vitamix combine cashews, coconut milk, pumpkin, water and agave
2. Blend ingredients on high speed until smooth
3. Add vanilla, cinnamon, ginger and nutmeg
4. Pour mixture into an ice cream maker and process according to instructions
5. Serve

Directions

1. Preheat oven to 160°C / 320°F. Grease a round cake baking tin (diameter about 20 cm).
2. In a bowl, mix together the dry ingredients: flour, cacao powder, baking powder, salt and sugar. In a separate bowl, mix oil and soy milk. Add wet ingredients to dry ingredients and mix well to combine. Add vinegar and stir in quickly, then immediately pour batter into the baking tin and place in preheated oven. Bake about 45-50 minutes. Test when your spongecake is ready with a toothpick.
3. Remove spongecake from oven and set aside to cool completely. Once cooled, slice the spongecake into two layers. If you have leftover spongecake, set it aside. I actually cut my spongecake into 4 thin layers and ended using only 2.
4. Place raspberries and 100 grams sugar into a pan and heat up on low. Cook while constantly stirring for about 20 minutes, or until the raspberries have dissolved and the sauce thickens. Run the sauce through a strainer to remove seeds and cool down. Add agar agar, mix well, then return to the pan and bring to a boil. Let it boil for about a minute, then remove from stove and cool down.
5. Whip coconut cream until fluffy and firm. Slowly add the coconut cream to the raspberry and agar agar mix, stirring well.
6. Start assembling your cake: Place a spongecake layer in a cake mold with removable sides and soak with a few spoons of water and sugar mixture or raspberry juice. Add a few scoops of raspberry cream and smooth it out. Place in fridge for a couple of minutes to firm the layers. Then, carefully add another spongecake layer on top, soak it, and add more raspberry cream. Even the layers, and place in fridge to firm for at least two hours or overnight.
7. Once your cake is chilled and firm, remove the sides of the cake tin carefully and place your cake on a cake stand. Decorate with fresh berries and roses and dust with powdered sugar. Serve.
8. If you have leftover cream and spongecake, tear up spongecake into chunks, and place into glasses or jar. Soak, then add cream on top. Cover the jars with cling film and place in fridge to firm.